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Lipids

This document discusses different types of lipids. Triglycerides are made of glycerol and three fatty acids. Omega-6 and omega-3 fatty acids refer to polyunsaturated fats with 6 or 3 carbons and a double bond. Linoleic acid and alpha-linolenic acid are essential fatty acids. Phospholipids are good emulsifiers because they have both water-soluble and fat-soluble ends. Saturated fats are solid at room temperature and are used for baked goods due to longer shelf life, though they are usually more expensive.

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Marilia Bonorino
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25 views

Lipids

This document discusses different types of lipids. Triglycerides are made of glycerol and three fatty acids. Omega-6 and omega-3 fatty acids refer to polyunsaturated fats with 6 or 3 carbons and a double bond. Linoleic acid and alpha-linolenic acid are essential fatty acids. Phospholipids are good emulsifiers because they have both water-soluble and fat-soluble ends. Saturated fats are solid at room temperature and are used for baked goods due to longer shelf life, though they are usually more expensive.

Uploaded by

Marilia Bonorino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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LIPIDS:

Triglyceride:

Omega- 6 is 6 carbons and double bond


Omega 3 is 3 C and double bond

Essential fatty acids:

Linoneic (n-6)
Linolenic (n-3)

Phospholipids are great emulsifiers:


they have water soluble ends and a fat soluble end
Saturated Solid at room temp
Good baked products
Longer shelf life
Expensive (usually)
Flaky pie crusts, Creamy puddings

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